Peanut Chicken Stir-Fry

Peanut sauce stir-fry? Yes, please. Spicy peanut sauce is one of my favorite comfort foods. Maybe even in my all-time top ten. The last time I stirred up this peanut sauce we were watching episode 5 of Brideshead Revisited- the most dread inducing episode when it's clear that poor, sweet Sebastian is clinically depressed and Mummy Marchmain (aka the Velvet Hammer) is determined to crush his spirit for propriety's sake. Steve and I were sighing audibly, rooting for dear Sebastian, hoping against hope he would somehow summon the courage to break free from Mummy and stop self medicating as we chop-sticked our way through this lip-smacking bowl of peanutty goodness.

And as we each consumed the last delectable morsels on our licked clean plates we agreed. We just knew this dish would have perked up Sebastian. And Charles, too, for that matter. Nothing like a spicy peanut sauce to fortify you and return some bloom to wan, stoic cheeks.

In need of said fortification but allergic to peanuts, Darling? Don't fret. Substitute Sunbutter in this recipe. Sunflower seed butter has a roasted nut flavor that is delicious in Asian style sauces. [I find it at Whole Foods and Wild Oats.]

Peanut sauce is an easy sauce to make. I rarely measure when I put it all together. I have given measured amounts here, but sauces like this are not a science. Taste-testing is the only way to balance the salty, sweet, spicy, creamy flavors properly. So, please. As always. Taste test, won't you?

You'll need:

2 1/2 to 3 cups cooked brown rice- put the rice on while you prepare the stir-fry

For the stir-fry:

2 tablespoons canola oil

1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)

When the rice is almost done, heat the oil over medium-high heat in a wok (or large deep sided skillet) and stir in the curry paste and ginger; cook for a minute to infuse the oil. Add in the onion and cook for 5 minutes, till softened. Add the garlic and chicken and stir-fry briefly till it starts to turn a bit golden. Toss in the veggies and do some more stirring.

After a minute or two, add the peanut sauce [you've tasted it, right?] and continue to stir and cook until the chicken is done (no longer pink inside) and the veggies are tender-crisp. Don't overcook- stir-fried veggies are best with a fresh, slightly crisp bite- but you know that, right? Fluff the rice and divide between 4 warmed bowls. Spoon the peanut chicken and vegetables on top. Get every last drop of the sauce.

Eat!

Serves 4.

Karina's Notes:

If you are allergic to soy, skip the wheat-free Tamari sauce and use balsamic vinegar and a dab of molasses instead.

Use Sunbutter (from sunflower seeds) or cashew butter instead of peanut butter if you are avoiding peanuts.

Thanks to Kalyn for this low glycemic index tip: Sugar-free peanut butter and a half cup brown rice per serving makes this a lower carb dish for those limiting carbs in the South Beach Diet.